Baking Victoria Sponge

You don’t get more British when it comes to baking than a Victoria Sponge. You also can’t really beat it – it might be simple, but along with lemon drizzle cake, I think it’s one of my favourites. 
This recipe, from Justin Gellatley’s book Bread, Cake Doughnut, Pudding, also happens to be the best I’ve ever made. So here we go – how to  make a super simple but delicious British classic. 

You’ll need:
270g unsalted butter
270g caster sugar
4 eggs
1 egg yolk
270g self raising flour
1 teaspoon vanilla extract
4-5 tablespoons of raspberry jam
Double Cream (whipped) or buttercream icing, whichever you prefer.
The original recipe calls for slightly less butter, sugar and flour but I found that this made the cakes a little smaller than I would have liked, so this recipe is scaled up by half. 
Preheat your overn to 180 degrees Celcius and line two cake tins with greaseproof paper and a little butter.
Cream your butter and sugar until they are light and fluffy. 

Then add your eggs and egg yolk slowly whilst still beating. This helps to stop the mixture from splitting.

Fold your flour into the mixture (think figures of 8!) and the vanilla extract until it’s all combined.

Then divide your mixture equally into your pre-lined tins.

Bake for around 20 minutes, until the tops are golden and soft, but firm, to the touch.

I was feeling like buttercream over double cream so I mixed 280g icing sugar with 140g butter and a tablespoon of milk until all the lumps were gone and it was well mixed.

Let your cakes cool before icing them, otherwise the cream will melt!

Raspberry jam first (obviously!) and then the cream on top.

Sandwich your cakes together!

Dust a little icing sugar on the top to serve.

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And voila, a very simple, but really delicious British classic!

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